Fish and chips, please! This recipe is everything you want and more, the crunch, the taste, the flakiness of the fish. It all comes together in one bite. Normally fish and chips use beer batter, but I decided on club soda instead, mainly because I’m Muslim and don’t use alcohol in my cooking. I’m always looking for ways to adjust recipes, and I have to say this turned out so delicious. If you’d rather skip alcohol in your cooking, this recipe is for you.
Ingredients
- 1 1/2 pound white fish (wild Alaskan cod)
- 1 cup flour
- 1/2 tsp. Chili powder
- 1/2 tsp. Garlic powder
- 1/2 tsp. Onion powder
- 1/2 tsp. Paprika
- 1/2 tsp. Baking powder
- Salt and black pepper to taste
- 1 cup club soda
- Neutral Oil for frying
Tartar sauce
- 2 tbs mayonnaise
- 1/2 tsp. Dijon mustard
- 1 tbs minced fresh dill
- 1 tbs minced dill pickle
- 1/4 tsp cayenne pepper
- A pinch of sugar
- Freshly cracked black pepper
- Salt to taste
- 2 tbs lemon juice
Instructions
- I like to start by preparing the tartar sauce, mix all ingredients and place in the fridge.
- Prepare the batter by mixing all the dry ingredients well, add 1 cup of club soda gradually while whisking so you don’t have any clumps. Chill in the fridge for 20-30 minutes.
- In the meantime dry the wild cod fillets with a paper towel, cut into desired pieces and salt and pepper on both sides.
- Heat oil to 360 degrees or you can test the oil by dropping a piece of batter if it floats that means it’s ready.
- Place the fish pieces in the batter making sure to coat well from both sides and fry until golden on both sides. Place on a paper towel or a wire rack to get rid of the excess oil.
- Serve with the tartar sauce, lemon wedges and fries. Enjoy.